Scallop Tartare With Strawberries Avocado Basil Food
SCALLOP TARTARE
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.
Provided by Mark Bittman
Categories easy, quick, finger foods, seafood, appetizer
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Chop the scallops into small pieces then transfer to a medium bowl.
- Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.
SCALLOP TARTARE WITH STRAWBERRIES, AVOCADO & BASIL
Steps:
- Combine the vinegars and oil in a non reactive bowl, whisk to combine and season to taste with sea salt and white pepper. Heat the oil in a deep fryer or in a large pot only 1/3 full of oil. When the oil reached 355 degrees, fry the sweet potato slices in 3 batches until golden brown and crispy. Remove from the oil using a slotted spoon, drain on papper towels and season while still hot with sea salt. Dice the strawberries into .5cm cubes and place in a bowl. Combine with 2 tsp vinaigrette and set aside for 2 minutes Dice the scallops into .5cm cubes and place in second bowl. To assemble Place a small mound of the avocado mixture in the center of a plate. layer a sweet potato chip on it. On top of the chip, place a heaping tablespoon of the scallop/strawberry mixture. Layer another chip on top of the scallops. Place a small pile of the marinated radish on top of the second chip. Drizzle each plate with 1 tsp vinaigrette and garnish with espelette pimento and fleur de sel if desired.
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